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Unread 06-18-2013, 04:28 PM   #21
Bob in St. Louis
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Oh cool, that sound promising. How do you know when it's done? Is there a "too warm" temp to stay under?

Sorry for the noob questions.
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Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker.
WSM 22.5 and random cooking stuff used to help form my shapely manly figure.
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